1. Preheat the oven to 375 degrees F. Take out 2 cookie sheets, place in fridge or freezer to chill. It is important that the cookies are put onto a cool surface before going into the oven.
2. Mix flax, cornstarch, 2 tablespoons oil, and the boiling water in small bowl and let sit for at least 10 minutes. Should be a wetter-paste like consistency, use a bit more water and oil if looks dry. This can sit while you mix the other ingredients together.
3. In another small bowl, mix the flours, baking soda, baking powder, salt, chocolate chips, and oats, if desired. In a large bowl, mix the 1/4 cup canola oil, margarine, sugars, vanilla, the "egg" mixture from step 1, and milk. Mix well, but don't overdo it.
4. Chill dough in the fridge for a couple minutes. I know it's a pain but it's worth it. Place cookies by rounded tablespoon onto chilled cookie sheets, and bake for about 9 -11 minutes. Let cookies cool for about 5 minutes before removing from cookie sheet.
Source of recipe: I was sick of failed attempts at vegan chocolate chip cookies, so I examined ratios and egg substitutes of other chocolate chip cookie recipes until I created a combination which is tollhouse like and yummy. The ingredient list looks long, but it's so worth it to have some cookies that finally taste real.

SO HOW'D IT GO?

The texture of these cookies was perfect, and they acted just like cookies should in the oven! I agree with the last review that the whole wheat taste at first bite was a little overpowering, and unfortunately my family doesn't seem to like anything that tastes remotely healthy. . . grrr. But I loved them! And I'm perfectly happy to eat them all myself. I might try it without the whole wheat next time, but THANK YOU for sharing this recipe, and for taking the time to make it so wonderful.

Also, how many "eggs" does this recipe have? I would love to try this substitution in other recipes.

Quick update to my post yesterday. I made a batch in the morning and left the cookie dough and cookie sheets in the fridge all day. Those cookies that I baked a few hours later and didn't try until late evening did not have that bitter taste I wrote about. I'm not sure if that's the fridge time or just having the cookie dough set up in the fridge or simply that they sat all day. Either way -- they were even better later in the day.

Great chocolate chip cookie recipe without having to use 1 cup of "butter." I was in the mood for a cookie, but horrified at the amount of vegan butter I would have to use until I saw this recipe. I added the oatmeal, which was optional, but why not use it? My only hesitation on this recipe is that your first bite you taste the whole wheat flour. It tasted somewhat bitter and overpowering, but after the first bite you don't notice it. I might try a whole wheat pastry flour instead and see if that helps unless what I am tasting is the flax seed, but I think it is the whole wheat flour. Anyway -- makes a great cookie! Thanks! ;)b

These are the best Chocolate Chip cookies I have made so far. It may seem like a lot of work but they are easy to make. They remind me of toll house cookies but even better. My family liked them but I have not told them they are "healthy" vegan cookies. :> I got 2.5 dozen cookies because I made some a little bigger then they should have been.

OH MY GOSH! I was a bit unsure, cause you know, how can there really be a recipe good enough to compare to the 'real thing' right?I am INDEBTED to you!!! This was an INCREDIBLE recipe!!! They came out perfect! SOOOO good!!! Thank you thank you, from one chocolate lover to another, I am so happy to have this recipe!!! I will be making this ALL the time!!! Thank you for taking such painstaking care to come up with such a perfect decadent recipe, it rocks!!!

;)b The cookies produced by this recipe are awesome; crispy outside, chewy inside, melted chocolate.

I did add a bit more soymilk because the dough was somewhat dry. Also, if you choose to make thick cookies like I did (7.5mm diameter / 2.5mm depth) leave them in longer (I chose a total of 15 minutes). These were baked at 16 meters above sea level.

I've tried dozens of vegan and (adjusted) non-vegan chocolate chip cookie recipes, but this one is the best. The cornstarch and flax seed mixture works surprisingly well at holding the dough together without sacrificing texture. I bake the cookies at 350 for 7 minutes and let cool - the cookies are chewy, yet slightly crisp. I've used this recipe twice this week!

My vegan son and his girlfriend made these for us tonight. OUTSTANDING!! I had my doubts that they would be any better than the regular CC cookie recipe, but these were phenomenal! I will definitely be adding this to my recipe book favorites!